Take a lemon size ball of dough and roll it around 1-inch diameter.
Apply a little oil (just dip your finger or use a pastry brush or a spoon and apply it).
Now seal the dough from all sides and form a ball.
Dip it into dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter).
1/2 cup dry whole wheat flour for making parathas
Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the parathas.
Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.
Flip it after 30-40 seconds.
Let it cook again on a slow flame for 1-1.5 mins or until brown spots start appearing all over.
The above 2 steps are crucial. The timely cooking helps to puff the parathas as well make them nice and soft. (Image to show how much to cook on the bottom side)
Apply oil and cook on the first side for 5-10 seconds.
Oil for shallow frying
Flip and try to puff the paratha by gently pressing it.
Then apply oil and let it cook until done.
Yummy parathas are ready